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Spice Varieties and Multiplicity of usages

Spices are exclusive range of consumable products extracted from natural resources including variety of plants, herbs, etc. Each spice variety bears unique taste, smell and texture and when they are applied mostly in food preparation. However, cosmetic industry also found to have variety of spice usages.

Industrial Application of Spices

Food industry is the major consumer of spices. The properties of spices differ widely and each variety holds exclusive smell and purpose. Hence, starting from baked products, to making readymade masala items, ice cream and processed food, etc the requirement of spices is very well matched.

Spices used in Cosmetic Industry

Apart from food and medical industry next comes the cosmetic industry which remains one of the areas where specific spices are chosen and extracts from these pleasant smelling ingredients are processed and applied in the preparation of skin care and perfumes.

Forms of Extractions from spices that are applied in beatification aspects

Oil extracted from variety of spices are found to posses impulsive components however, they also expose the properties of fragrance and flavor. The process of steam distillation is generally applied to extract the specific aroma and oil from spice varieties. These by-products are then applied in the preparation of cosmetics, perfumes, toothpastes, etc.

Perfumes made from Spice Oils are safe to use

Among the beauty products, perfumes remain a prominent requirement for consumers. Perfumes made from chemicals may be harmful when used for long term. On the other hand, fragrance or body spray made of spice oil is safe to use as the ingredients are naturally available and no artificial fragrance is added to them.

Spice Varieties from which oil is extracted

Cardamom, clove, ginger, vanilla, are some of the flavors most commonly used in perfume production. These spice varieties contain rich natural flavor and enhance the existing properties of supportive ingredients thus making the final product remain perfect in natural fragrance.

Popularity of Indian Spices in Global Market

When it comes to Pure Spices, India leads the role in supplying genuine spice varieties to the global market. The climatic condition and the different land forms make it favorable for Indian farmers to grow more spice varieties in India and export to other countries as well, meeting the ever increasing demand for Indian spices in the world market.

Homemade Cosmetics from Indian Spices

Homemade remedies are common in Indian Tradition and earlier before the introduction of processed cosmetic products, majority of Indian women prepared cosmetic products from the available spice range. For example, turmeric is a popular spice variety that is applied for skin care, healing of wounds, pimple cure, etc. Similarly, cloves were also applied for beauty care aspects.

Where to get Genuine Spices?

Duplicated and adulterated spices also are distributed in the market. However, getting pure spice ingredients will have great benefit when it is applied.

Solution: Premium Spices from Ramdev

Ramdev Food Products Pvt. Ltd is a pioneer in offering wide range of Indian spice varieties – turmeric, cloves, pepper, coriander, chilli, etc. We also supply spices which can be used for different industrial applications. We export pure spice products from India to different parts of the world and consumers can obtain genuine spices – http://india.ramdevfood.com/products/premium-spices.html from us.

Conclusion

Spices are generally used in the food and pharmaceutical industries. But the presence of spice oil which can be obtained only by extraction process makes it eligible for the cosmetic industry as well.

Processed foods stay for a longer time and are more user friendly. Harmful bacteria and micro-organisms are also killed. They can be carried for long distances without them getting spoilt. Occurrence of food borne diseases is reduced due to processing of food.

Spices in Processed food

Spices add flavour, colour and aroma to food. Food becomes more attractive and tasty as spices add a unique taste. These are used as natural food preservatives. Mixtures of spices have been developed to add flavor to processed food.

Processed Meat – Pepper is added to meat for its flavour and also to maintain its quality. In fresh sausages spices like pepper, capsicum, nutmeg, ginger, and herbs are added. In pickled meat and dry sausages coriander and cardamom is also used.

Cardamom, chilli, pepper, paprika, nutmeg, mace, cloves, ginger, cinnamon, cumin powder, are some of the spices used in processed meat.

Soups, Sauces, Chutneys, Dressings – The demand for processed soups, chutneys, sauces, etc. is increasing day by day. Spices like celery, pepper, capsicum, onion and garlic are used to add flavour and taste to these. For barbeque sauces, coriander and ginger extracts are used.

Fish and Vegetables – A wide range of spices and herbs are used to make pickled and brined vegetables and fish.

Cheese and Dairy products – Spices like pepper and cumin are used to add different taste and flavours to a variety of cheese and dairy products like pepper cheese spread. Pepper and cumin are added to packed buttermilk too.

Baked Products – Cardamom, cinnamon, nutmeg, ginger etc. are some of the spices used in baked products available in the market today.

Confectionary – Use of spices in confectionary is unusual. But cardamom oil used in chocolates, toffees and other confectionary items has found a new market for these products.

Snacks – Pepper, chilli powder, celery, turmeric powder, masala mix, cumin, coriander etc. are some of the spices that add flavour and taste to the yummy snacks we love to eat.

Beverages – Ginger oil is used to make ginger beer. Many other spices like cloves, cardamom, cumin etc. are used to make soft beverages.

Today a wide variety of food is available to people across the country and in other countries as well due to processing of food and spices help to add different flavours, tastes and colours to these processed foods.

The Chinese for ages have had a tradition of using spices and herbs to enhance the flavour of their cuisine while providing nutritional benefits. These days you can find many Chinese spices and herbs at your local supermarkets and some specialty food stores. While creating Chinese dishes, you can’t go wrong if you use the following spices and herbs.

Spices used in Chinese cooking

Star anise

Star anise as the name suggests is in the shape of a star, which is the seed pod of a tree found in southwest China and Japan that grows all year long. This spice is dark brown in colour and has 8 segments.

Star anise can be found in most Asian supermarkets in whole and ground form, even if you are in a western country. This spice needs to be stored in a sealed container that is placed in a cool dark place. If stored properly, this spice can survive for several months.

Most Chinese culinary creations need star anise to spice up the dish. You need to use the whole spice while cooking, but it can’t be consumed, hence you need to discard the spice before serving the dish.

Fennel seed

Fennel seeds come from the Fennel plant, which is used as a herbal medicine and also acts as a spice in Chinese cooking. It adds taste and a fragrant odor.

The freshness of the spice depends on the colour of the seeds. Bright green colour is the best quality. The darker the colour of the seeds the older they are. These seeds need to be stored in an air tight glass container in order to preserve its freshness and can last for about 6 months.

Toast or heat the seeds in a frying pan for a minute before adding them to your dish.

Cloves

Cloves add an extremely strong, sweet and pungent aroma to the Chinese dish. It can be found in whole, ground or oil form. Cloves are the dried and unopened flower buds of the myrtle tree that adds to the spiciness of the dish if used in oil form.

Cloves can be found in most supermarkets as it is a very popular spice that needs to be stored in an air tight container and kept in a cool dark place. Cloves can be used in whole or ground form while cooking.

Cinnamon

Cinnamon is a spice that is found from the inner bark of the Cinnamon tree. The bark of this tree is peeled, dried and rolled into quills. This dried spice gives a highly fragrant aroma and sweet taste to the dish. Cinnamon is a very important spice for Chinese cooking and can be found in ground and stick form.

This spice can be found in any local supermarket and should be stored in an airtight glass container and kept in a cool dark place.

White Peppercorns

White pepper powder originated from white peppercorn. It adds a spicy taste to the food and is most commonly used in soups. It helps reduce headaches and helps with digestive problems.

White peppercorn is very popular amongst the Chinese. It can be stored for many years if kept in a cool dry place. Smash the peppercorn with a spoon to bring out the aromatic taste.

The Exotic Mexican cuisine that we are so fond of today evolved over time. In the sixteenth century when Europeans came to Mexico they brought along with them range of spices and herbs, vegetables and fruits that did not grow in Mexico. Over the years these became part of Mexican cuisine.

Most of the dishes today, have basic ingredients as beans, rice, corn and chilli pepper. Many recipes include Mexican spices like garlic, garlic powder, chilli powder, cumin, oregano, coriander and epazote.

Popular Herbs and Spices used in Mexican Food

Sesame – Sesame is a very important ingredient used to make moles, and in garnish for mole Poblano. It is used on cemitas or sandwich rolls and in many baked items.

Anise – The seeds of the plant are used in cakes, candies, stews and in liqueur taken after dinner.

Mexican Safflower – Mexican Safflower also known as Mexican Saffron is known more for the colour than for its flavour. It is used in dishes made from chicken and seafood.

Coriander (Cilantro) – Coriander or Chinese parsley has a tangy, pungent aroma. The leaves of cilantro are used in salsa, rice, stews, soups, moles etc. The seeds are ground and used to flavour stews.

Cumin (Cominos) – The seeds of the plant are used whole or in powder form in stews, meat and soups. It has a strong flavour and is a very popular spice in Mexico. cumin powder is used in dishes like enchiladas, chalupas and in rice dishes as well.

Spearmint (Hierba Buena) – With a strong flavour, this herb is used in soups, sauces, meat stews and gives a lovely fragrance to the soup – Caldo de pollo.

Bay leaf (Laurel) – Mexican bay leaf is thinner than the European bay leaf. It is used in stews, soups and to marinade food.

Peppermint (Menta) – It is different from spearmint but it is used just like spearmint in meat stews, soups and sauces.

Oregano – Oregano is found in Mexico on a regular basis and it is frequently used in dry form. It is used in pozole (traditional pre-Columbian soup or stew from Mexico), in dishes with tomato as base, and in huachinango a la veracruzana (a classic fish dish).

Pepicha – The aroma of the herb is a mix of citrus, pine and mint. It is used in many dishes including dishes made from eggs, cheese and chillies.

Parsley – With its mild flavour, parsley is added to the dishes like soups, stews and green moles after cooking the dish.

Rosemary (Romero) – It is more frequently used as a tea than as a seasoning.

Thyme (Tomillo) – It has a strong aroma and is used as a seasoning in conventional Mexican cuisine. It is used in a range of different dishes like sauces, pickles and in marinades also.

Cayenne Pepper – Cayenne pepper has a gentle smell but a very hot taste so while using it in cooking it should be used in moderation. It is extensively used in Mexican cooking. It is used in Tabasco sauce.

Chilli Powder – It is the main ingredient in a lot of Mexican dishes and is a mixture of dried chillies powdered, cumin powdered and oregano.

Garlic – It is used as a main ingredient in many dishes not only for its medicinal value but also for its taste and flavour.

Cinnamon – It is used in a number of sweet as well as salty dishes. It is a very popular spice in Mexico.

Try some of these spices to season your dishes at home like grilled or baked food, it gives a different yummy taste.

Across the world arthritis is spreading at an alarming rate. Millions of people are suffering from the disease and billions of rupees are spent every year on drugs for its treatment. But these drugs have their own side effects, as a result many people are opting for alternate medication.

What is Arthritis?

The blood carries nutrition and oxygen to the joints. When the blood supply to joints is reduced due to different reasons, the bones of the joints are not repaired and cause pain in the joints, stiffness, inflamed bones, and tiredness.

The National Institute of Health offer a range of alternative therapies using herbs, spices and dietary supplements. Some of the herbs and spices have anti inflammatory properties which help to reduce the inflammation in the joints.

Herbs and spices that help to reduce the inflammation in Rheumatoid Arthritis

Ginger– The inflammation of joints in rheumatoid arthritis is caused due to ‘imbalance’ in a person and also due to high acidic (animal) protein food intake. When a person adds foods containing alkaline foods of vegetable origin, or vegetable proteins, the actual cause of the inflammation is reversed.

Ginger contains ‘Gingerol’ which has anti inflammatory properties and it helps to avert the inflammation in joints.

Turmeric – Turmeric is a wonder spice that contains Curcumin which has anti-inflammatory and anti arthritic properties. Curcumin taken in the natural form, by including turmeric in the diet, or as a supplement, is more effective than taking drugs for treatment.

In a study conducted, it was found that patients taking Curcumin treatment had no side effects as compared to those taking regular treatment. The anti-inflammatory properties of Curcumin restrain the synthesis of certain enzymes that cause inflammation.

For therapeutic purpose, put one table spoon of turmeric powder in boiling water and mix. Drink this after cooling.

Cinnamon – Cinnamon bark is used as a spice in Indian cuisine, tea and also to make medicinal powders. In 2012, a study was published in a journal which stated that the extract of cinnamon had properties to lessen the substances that were responsible for causing inflammation and damage to the tissues.

For Rheumatoid Arthritis, Cinnamon can be taken in limited form, not more than 6 grams a day.

Garlic – Garlic when taken fresh has anti-inflammatory properties which reduce the swelling and pain in rheumatoid arthritis. When heated the anti-inflammatory properties are reduced. Garlic reduces the production of cytokines, a substance that causes inflammation.

Black Pepper – Commonly used in natural therapy, Black Pepper is known to reduce swelling and pain. Gels and creams used in treatment of arthritis contain ‘capsaicin’ found in hot peppers. The properties of black pepper powder are same as that of capsaicin. So, black pepper can be included in the diet for its anti-inflammatory properties and get relief from swelling and pain.

Tulsi or Holy Basil – Tulsi is a very rich source of anti-oxidants, and its anti-inflammatory properties make it very effective in controlling inflammation of joints.

In order to prevent or get relief from the pain, stiffness and swelling of rheumatoid arthritis include the above herbs and spices in your daily diet. If you are suffering from rheumatoid arthritis you may also need to avoid certain foods like dairy products, meat, refined sugar and sweets, as these deteriorate the symptoms.

Turmeric (Haldi) is one of the most basic ingredient that is used in every Indian household. Not just in our dishes but for its medicinal properties as well. No Indian dish is complete without it. But before you step out to buy your next ration of this spice, be careful of what you are about to buy. What you are about to buy might be adulterated with lead chromate (Lead chromate adds color as well as weight to the turmeric powder.), starch based things like rice powder or flour, industrial starch and metanil yellow dye.

Adulterants used in Food items

Rice powder and flour might not pose a health hazard but all the other adulterants do. These adulterants cause serious and irreparable damage to our system when consumed at regular intervals for a long period of time.

Lead chromate, for instance is one of the most toxic salts of lead, which can cause mental retardation, anemia, brain damage in children, abortion in pregnant women and paralyses.

Food grade colors are available in the market, but are a lot more expensive. Traders take advantage of the apathetic approach of the law enforcing authorities and substitute these food grade colors with cheap and non-permissible colors and dyes which cause damage to our health and systems.

Coriander powder and chili powder are adulterated with rice bran, sand and sawdust. But this is not the end if it. Some of the adulterants that are used by these traders are unfathomable.

Traders are known to adulterate spices food with horse dung and cow dung. Using horse dung and cow dung is not only unethical, from the business point of view, but a crime committed against the society at large.

Dried seeds of volatile oils are added to spices like cloves, while mineral acids are added to vinegar and papaya seeds are added to black pepper.

Sauf or aniseed that is usually used as a mouth freshener is dyed with malachite green dye for the bright green color. Extraneous matter like foreign seeds stems and stalks are added to food grains and whole spices.

Any trader that is caught resorting to such means of adulteration should be dealt with very strongly. We all should try as far as possible to buy spices as whole and grind them ourselves at home or buy properly packed and sealed packets of spices food with proper information labels and with certificates from standard companies like AGMARK, ISI and FPO. One such company is Ramdev Masala.

The government or the concerned authorities cannot completely solve the problem of food adulteration and contamination unless we the consumers ourselves become conscious of the health hazards of such contaminations. We also need to be aware of the law which is protecting us under such circumstances. Consumers should be aware of the provisions of the food laws and regulations and how they are protected under the above mentioned law.

Fennel is a herb that is a member of the parsley family. Fennel possesses a sweet taste similar to anise seeds, it is also used as a spice in various cuisines. Native to the south European region, this spice is used across the world today. The plant is two meters long with yellow flowers and dark green leaves. Fennel seeds are usually used as a mouth freshener but these seeds have various other nutritional values attached to them. The bulb of the plant is also used as a vegetable in certain parts of the world.

Fennels to keep food and mouth fresh

Fennel has the natural property of being antimicrobial and so it naturally prevents bad breath. A spoon of fennel chewed after meals helps to digest food and also makes the breath fresh. Its sweet aroma adds a beautiful flavor to food and medicinal values prevent indigestion which in turn prevents bad breath.

Benefits of Fennel:

1. Strength

Fennel has for long been a symbol of longevity and strength. Ancient Greeks used to believe that consuming fennel seeds helped increase ones courage.

2. Antioxidants

Besides being used for adding flavor to various cuisines, fennel seeds are also used for various health benefits that are derived from its antioxidant properties. These antioxidants are necessary to curb unwanted free radical reactions in our bodies. This helps prevent many diseases that can cause serious damage at a later stage. Fennel seeds contain various antioxidants like quercetin and kaemoferol that are known to help prevent degenerative reactions.

3. Dietary fibers

Fennel seeds are known to contain a good amount of dietary fiber that is important for the human body. This fiber content helps better digestion in our body, by aiding timely break-down of food molecules that help make energy reactions possible.

4. Cancer

Carcinogenic diseases should be treated at an early stage so that their effects can be kept in check or eliminated completed in the future. The antioxidant properties of fennel seeds help make this possible.

5. Neurological disease prevention

Like we mentioned before, the prevention of free radical reactions of fennel seeds has various benefits. Another effect of this is that Neurological diseases are kept at bay.

6. Cholesterol absorption

Cholesterol absorption in the arteries is blocked by the action of the fiber binding to the bile salts. The fiber content present in fennel seeds decreases re-absorption of cholesterol which in-turn helps prevent any heart related diseases.

7. Oil compounds

There are various oil compounds like chavicol, myrcene, cineole and fenchone present in fennel seeds that help in carminative, antioxidant and digestive reactions in the body.

8. Red blood cells

Fennel seeds help increase the production of red blood cells. Fennel seeds contain copper, which helps the body produce new red blood cells.

9. Growth and development

Fennel seeds help with the growth and development of the body. They contain zinc, which helps promote regular development and growth.

10. Heart rate and blood pressure

In today’s day and age people live a very fast-paced and stressful life. Hence it is very important for us to maintain our blood pressure and keep our heart rate balanced. Fennel seeds also contain potassium which helps in maintain our blood pressure which in-turn helps us maintain a steady heart rate. Get more details about other spices that make you healthy and fine, visit at http://international.ramdevfood.com/products/basic-spices-whole-a-powder.html.

If you have had a meal containing strong flavored food and you don’t want your friends to know what you have eaten, have a spoon of fennel.

The Indian cuisine is rich in spices and flavors. Whether a person has just been introduced to the Indian cuisine or has been a long time fan of the same, the fact can’t be denied that it is delicious. Every part of our country has a rich heritage of food that spans the cooking techniques, combination of flavors and the ingredients used. But with the variety of cuisine cultures and sub-cultures, come the misconceptions or mistaken believes – from whether it is un-healthy to the difficulty in preparation, misconceptions are in abundance. Here we debunk a few.

Indian cuisine is too complex

Indian cuisine has rich and complex flavors, because of which it seems like it is extremely difficult to cook. A beginner cook could face a few challenges when cooking Indian food for the first couple of times. But this is true for most of the cuisines from around the world. Some French dishes take hours to prepare but we don’t see people complaining much.

If you are interested in preparing Indian food, first familiarize yourself with the Indian ingredients and some basic cooking techniques. Beginners will face a few problems but once you prepare some dishes a couple of times, it will become much easier.

Indian food is not healthy

Saying that Indian food is too oily or too fattening is like saying that all Italian dishes contain pasta or all Chinese dishes contain soy sauce. It is true that certain Indian dishes contain a fair amount of oil, but you can always adapt your own dishes. You can prepare a dish with 5 tablespoons of oil or prepare the same dish with just 2 tablespoons of oil. The choice is yours. There are many Indian dishes that don’t contain any oil at all. Certain dishes are prepared by roasting, grilling, steaming or boiling the ingredients. But it is also true that like any other cuisine, Indian cuisine too has its fare share of sinful dishes.

Indian dishes contain a multitude of vegetables and spices like turmeric, ginger, garlic and green chilies which have various medicinal properties, which means Indian cuisine can help you stay healthy.

All Indian dishes are spicy

A variety of spices are used while preparing Indian dishes, but these spices are not what make Indian dishes spicy. Chilies, when added to these dishes make them spicy. These chilies are a matter of preference and don’t necessarily need to be added when cooking most dishes.

So, whether you want your food spicy or not is your personal choice.

Indian food always contains curry powder

People who are not familiar with Indian cuisine, believe that curry powder is an important ingredient in all Indian dishes and the word curry is synonymous with Indian cuisine. This couldn’t be further from the truth.

Curry powder is actually a mix of various spices which is known as garam masala. This masala is added to some dishes with other spices to enhance the aroma and flavor. Every Indian household has its own proportions while the basic ingredients of this masala stay the same. The result often differs from person to person.

If you are a fan of the Indian cuisine but don’t have the time to prepare these dishes, you can always enjoy Ramdev’s Instant Mixes like Dhokla, Gotas and various other dishes which are healthy and easy to cook.

An ancient Indian spice, cardamom or elaichi, has a strong exclusive taste and intense aroma. There are two main types of cardamoms, small green cardamom and big brown cardamom. It is one of the most expensive spices of India.

Cardamom belongs to the ginger family and its plant grows up to 12 feet tall. It is a common ingredient used in Indian cookery. It not only enhances the taste but also adds a beautiful aroma to the food along with its many health benefits.

Green Cardamoms – These are used whole as well as in powder form throughout India. The seeds inside the pod are rich in flavor. You need a small quantity in order to get that wonderful flavor. The pods must be stored as such since the flavor is lost rapidly when the seeds are exposed or ground. Grind small quantity of the spice just before adding it to the dish.

Green cardamoms are used in salty dishes like curry, rice, vegetables and in sweets and desserts as well along with almonds and saffron. It is also used in tea, ice creams and custards.

Brown Cardamoms – These are larger in size and the flavor is sweet lemony. It is used in curries, meat dishes and rice. It is one of the ingredients of Garam masala.

Health Benefits of Cardamoms

In Ayurvedic medicine cardamoms are used for treatment related to mouth ulcers, bad breath, digestive problems like loss of appetite, depression, nausea etc.

Oral health – When chewed after a meal it acts as a breath freshener. It also helps to cure mouth ulcers and other infections of the mouth like the infection of teeth and gums. Chewing green cardamom helps to get rid of bad breath.

Diuretic & Detoxification – Its diuretic property helps it to act as a detoxifier. It helps the body to get rid of waste, salt, excess water, toxins, calcium and urea collected in the kidneys. It also helps to clean the urinary tract.

Blood Pressure – Cardamom helps to lower blood pressure since these are diuretic and rich in fibre.

Antioxidants – The vitamins, essential oils and phytonutrients found in cardamoms act as antioxidants. These help to clean up the free radicals and oppose cellular aging.

Expectorant – People suffering from asthma benefit by cardamoms as these improve the circulation of blood to lungs.

Improves voice – Cardamoms are beneficial to singers since it helps to improve the quality of voice.

Conclusion

It is not a secret anymore that Cardamom has a lot of medicinal and health values. Hence this spice is used by more and more people, not only in India but other countries as well. Ramdev Food is a reputed brand in the world of Indian Spices. For more details and availability of all types of spices, masalas and instant mixes, visit – http://india.ramdevfood.com/products-availability.html

Same recipe cooked by different people tastes different. Cooking is a skill, an art which one can learn by experimenting and using different spices and herbs. There is a whole range of spices to choose from but one has to know these spices and their correct usage.

Spices add flavor, colour and taste to a dish. One has to understand the right ways to use these spices. Always use herbs and spices discretely, more does not mean more taste, it can spoil the taste of the food.

Ways to add spices to Food for maximum flavor:

Use spices and herbs to improve the natural aroma of the food, do not mask the flavor.

Crush dry herbs just before adding these to the food. This gives a better flavor. Fresh herbs must be added at the end of the cooking for maximum aroma.

Do not use two strong flavoured herbs together. Always use one strong flavoured and one herb or spice with mild flavor.

While removing spices or herbs from the container use a dry spoon.

To get a blended flavor add herbs at the beginning of the cooking. But if you want a distinctive flavor then add herbs at the end of cooking.

Whole spices are best to use in dishes that take long to cook as these discharge the flavor slowly.

Ground herbs and spices give out flavor very easily and fast. In dishes that take long to cook like curries and stew, add ground spices towards the end of the cooking.

Foods that are not cooked or cold dishes like salads, fruits and juices, add spices and herbs many hours before the food is served to allow the flavous to blend well with the food.

While following a recipe, if you increase the quantity two times do not use double the amount of spices, add only 50% more.

All spices do not serve the same purpose. Ginger and garlic enhance the taste of the food, makes it taste rich, the food tastes spicy with chilli powder and with amchur powder (dry mango powder) the food tastes sour.

Foods and Spices

Black Pepper powder – For a more peppery taste grind the pepper fresh before adding to the dish. Long cooking reduces the flavor and taste of powder pepper, so add powder pepper towards the end of cooking.

Ginger – For baking ginger powder can be used but for curries and dishes use fresh ginger for maximum benefits.

Saffron – The threads of saffron should be soaked before adding to a dish towards the end of the cooking.

Coriander leaves – To retain the maximum flavor of these leaves add them to the dish at the very end of the cooking and just stir them into the dish.

Whole spices – Whole spices like cinnamon, cloves and whole pepper corns can be added to a dish when liquid is added to it.

Conclusion

Different spices serve different purpose, flavor and taste to different foods. You need to experiment with various combinations of spices and herbs to get your perfect dish. So go ahead add some mew herbs and spices to your dinner and see the difference.